I am a major fan of muffins for breakfast. Dulcie has her eggs & toast ritual…but around these parts we like muffins.
These are tasty enough that my left-over hating self (& family) can happily handle making & eating a double batch. Do you realize what that means? They are extra delicious!
So. I don’t know what else to say. Therefore…
Here’s the recipe. Enjoy!
Carrot Muffins
3/4 cup whole wheat flour 1/2 cup white flour 2/3 cup dark brown sugar 2 tsp ground cinnamon 1 tsp baking powder 1/2 tsp baking soda Pinch fine salt 2 eggs 1/3 cup vegetable oil 1 tsp vanilla extract 2 cups (ish) of grated carrots (3-4 medium carrots) Preheat oven to 350
Combine dry ingredients in a large bowl. Whisk oil, eggs, and vanilla together in a medium bowl, then add to dry mixture. Stir until just combined, then add carrots & stir until incorporated.
Divide batter evenly into 12 muffin cups and bake at 350 for 28-30 minutes.
Let's be honest, i don't love carrots baked-goods... but these muffins enticed me.... its a success , i daresay!
ReplyDeletefrom two CSA's and a large garden at home i have been swamped with carrots ! i have pickled them and made carrot jam / these muffins are timely / i make lunches and muffins for our local homeless folks once a week and need a change from blueberries / thanks / Katherine
ReplyDeleteHi Jesica, glad you liked the looks of these.
ReplyDeleteKatherine, I agree - these are a great change from blueberry muffins. And a nice way to use up lots of carrots!
Just pulled these out of the oven and ate one--fantastic! I cut the sugar down to 1/2 C because I don't care for anything too sweet and I threw in a few walnuts and golden raisins as well. Great recipe-thanks so much! I had just the right amount of carrot from last week's CSA shipment.
ReplyDeleteThese look yummy! I'm definitely going to try them soon! Thanks for the recipe!
ReplyDeleteKatherine, please say more about Carrot Jam!
ReplyDeleteI used all wholewheat flour and added a bit of ground cloves in addition to the cinnamon (though I usually add pumpkin pie spice as a one stop spicing of these sorts of dishes). Thank you for the lovely recipe!
ReplyDeleteyummy - nice crunchy top means you don't need icing! I added chopped flaxseeds
ReplyDeleteI came across these on Foodgawker and they are fantastic! In my effort to be healthier, I subbed all of the oil for greek vanilla yogurt and cut back the sugar to 1/4 cup (since the yogurt is also sweet). I also added cloves and nutmeg, along with the cinnamon. So yummy and my toddler ate them up! Thanks for a great recipe!
ReplyDeleteI made these this morning, I used the substitutions listed above by Ashley though. I also made a nice honey butter to go along with these muffins. My 4 year old (who's arch enemy is carrots, my 15 month old and a 16 month old I am caring for devoured them! These will be permanetly added to my recipe binder.
ReplyDeleteI been baking muffins for my sixteen month old son, I've done blueberry and cheese muffins. I think I found my carrot muffin recipe right here. Thanks for sharing this.
ReplyDeleteYummy! My first ever attempt at baking carrot ANYTHING. I only use olive oil for cooking, so I ended up subbing butter for the vegetable oil. Didn't have whole wheat flour, so used white flour + rolled oats. Organic sugar + molasses instead of brown sugar, and what looked like too many carrots, but they baked up perfectly in just 20 minutes or so. Thanks for the inspiring photos and tasty recipe!
ReplyDeleteI am entering my comments. I made this recipe. Thank you. I made them mini muffins though. It helped me with that work. I am finishing bakin' 'em now. I will eat 'em.
ReplyDeleteI used all whole wheat flour and substituted applesauce for the oil, which I pureed into the carrots instead of grating then. So moist & tastey!
ReplyDeleteNeed help! I don't have the whole wheat flour, can I skip it?
ReplyDeleteYes just use all white flour!
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